10 May 2017

Pineapple salad

Pineapple salad and the summer can
come! While it's still snowing in Finland a bit, the spring is far
here in southern England and today is a beautiful weather. What could
be better than a salad for dinner.

I
recently saw this wonderful Oven-dried pineapple and bitter leaf salad recipe by Yotam Ottolenghi, and of course had to make
it. I'm a bit of an Ottolenghi fan anyway, so I'm always following
what new vegetarian recipe creations he has. This salad was
absolutely gorgeous combining sweet and spicy notes, and that
pineapple baking method was just inspired. I altered his recipe a bit
by making some minor changes and adding chilli-honey glazed halloumi,
so my version is below and his can be found through the link above.

Pineapple salad

Adapted from
Yotam Ottolenghi's recipe

Ingredients

1
pineapple

½ tsp sugar

¼ tsp chilli flakes

3 tbsp olive oil

½ tsp salt

200 ml pineapple juice

1 tbsp cider vinegar

1 red chicoree

150 g mixed salad leaves

250 g halloumi

2 tbsp chilli-honey

Method

Pre-heat the oven to 220 C. Cut the
pineapple into slices and coat them with the sugar, chilli flake,
salt and olive oil mix. Bake in the oven for about 15 minutes, and
let cool after the baking.

Boil the pineapple juice and cook
rapidly for 7-8 minutes, until it's reduced to about two tablespoons
of syrup. Then mix it with the vinegar.

Chop the chicoree and prepare the salad
leaves.

Cut the halloumi into pieces and fry
them in a pan. Coat them with the chilli-honey.

Who is The VegHog?

A vegetarian hobby cook and urban gardener born in Finland, currently living in Denmark. I try to develop my cooking skills by making a wide variety of veggie dishes, some of them traditional and some new creations. My favourites include veggie burgers, squashes, organic and local produce, cider, spelt, rye, pizzas, pasta dishes, risottos and sea-buckthorn.
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